Unpleasant Aftertaste Research Articles

Fish Oil Alginate Microspheres Produced via Wave-Based Drop-on-Demand Jetting Electrospray: Improving Stability and Palatability

Despite the proven health benefits of fish oil to the human body, the unpleasant aftertaste and short shelf-life limit the public acceptability as supplementation. Microencapsulation of the fish oil into microspheres is an approach to overcome these limitations. This study aims to prepare controllable-size fish oil alginate microspheres using pulsed electrospray technique for enhancing fish oil stability and palatability. Fish oil alginate microspheres were prepared and optimized by bipolar wave-based drop on demand jetting electrospray. The microspheres were characterized in terms of particle size, aspect ratio, encapsulation efficiency (EE), loading capacity (LC), Fourier transform infrared spectroscopy (FTIR) and drug release. The stability of the fish oil microspheres was assessed based on specific characteristics and antioxidant activity over a period of 6 months. The anticancer effectiveness of encapsulated and unencapsulated fish oil was evaluated using HCT116 and 3T3 cell lines. Additionally, a human panel palatability test was conducted to evaluate the taste masking ability of fish oil microspheres. The optimal formulation exhibited an average particle size of 344.75 ± 10.84 μm, aspect ratio of 1.03 ± 0.02, EE of 98.98 ± 0.72%, and LC of 22.60 ± 0.62%. The FTIR analysis revealed that the chemical properties of the fish oil were preserved after microencapsulation and remained stable after 6 months of storage. The fish oil microspheres showed a superior anticancer effect compared to the free ones. In addition, the panellists of the palatability test of the fish oil microspheres showed an excellent taste masking ability. Hence, this study formulated fish oil microspheres with enhanced stability, efficacy, and palatability, suggesting their potential utility as dietary supplements to fulfil the daily recommended intake of fish oil.

ESP: Cancellation of Academic and Occupational Purposes?

Changes in education and the needs of the educational space lead to changes in the norms and methods of educational processes, and as a result it turns out that new methods cancel out the old ones. Thus, the concept and methodology of teaching languages for special (professional) purposes since 1978, has been recognized worldwide as innovative and relevant for specialized vocational training of schoolchildren and youth [23]. Today, the idea of LSP has become irrelevant, according to the initiators themselves Tom Hutchinson and Alan Waters [24], and should be displaced from school disciplines into the service industry to meet the needs of specialists of other profiles. But the case should be presented in its historical perspective. To get better understanding of the unpleasant aftertaste of the initiators’ decision, we should refer to most prominent linguists of the world who contributed greatly to the development of the LSP idea in the world. An overview of the rise and fall of the idea and methods of languages for specific purposes is outlined in the book “LSP: English of Professional Communication” by Galina Gumovskaya [19].

ИССЛЕДОВАНИЕ ВЛИЯНИЯ РАЗЛИЧНЫХ ВИДОВ ПРЕДВАРИТЕЛЬНОЙ ОБРАБОТКИ КАБАЧКОВ ПЕРЕД СУШКОЙ НА ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ ГОТОВОГО ПРОДУКТА

The aim of the study was to investigate the effect of various types of preliminary processing of zucchini before drying on the organoleptic properties of the finished product. The object of the study was fresh zucchini of the Kalazina F1 variety. The study was conducted at the Krasnodar Research Institute for Storage and Processing of Agricultural Products – a branch of the Federal State Budgetary Scientific Institution SKFNTSSVV. The organoleptic properties of the finished product were determined depending on the method of preliminary processing. During the organoleptic evaluation, it was found that the sample treated with a 1 % citric acid solution received the maximum overall score – 4.7 points. The lowest score was received by samples № 1 and № 2 (microwave 480 W for 120 s and 640 W for 60 s). Microwave pre-treatment in various parameters has a significant effect on the taste and the presence of an unpleasant aftertaste compared to other samples. Samples treated with a solution of citric acid in various dosages have a sour taste and prevent darkening of the product during drying. It has been established that various types of pre-treatment affect the quality of the dried product. It is worth noting the advantages of pre-treatment of zucchini with a 1 % solution of citric acid, which affects not only the extension of shelf life by reducing the moisture content of the product, but also the organoleptic properties. In addition, treatment with a 1 % solution of citric acid makes it possible to preserve the organoleptic properties of dried zucchini (prevents surface darkening), as well as reduce the moisture content of the product compared to the control sample.

Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips

Drying is one of the most popular ways to preserve plant materials by reducing humidity and preventing microbiological contamination and it is a promising direction in the food industry. The article presents the results of the research in the development of effective technologies for preparing zucchini for drying, ensuring acceleration of the drying process, as well as maintaining or improving organoleptic characteristics (for example, to prevent excessive darkening). The article describes the results of the influence of pre-treatment of zucchini before drying on quality indicators – organoleptic indicators (appearance, consistency, taste, smell, color, shape, size) and physicochemical indicators (weight of fresh raw materials and dried product, moisture content of the finished product) and microbiological safety (MAFAnM, coliform bacteria, mold, yeast). The types of pre-treatment of zucchini before drying were microwave treatment, C6 H8 O7 solution (citric acid), NaCl solution (saline solution), microwave treatment + C6 H8 O7 solution, microwave treatment + NaCl solution. During the organoleptic assessment, it was found that the best organoleptic indicators are provided by treatment with 5% NaCl solution (4.8 points) and 1% C6 H8 O7 solution (4.7 points). Microwave pre-treatment in various parameters led to the appearance of characteristic bitterness and an unpleasant aftertaste. Treatment with a solution of citric acid in various dosages imparts a sour taste and prevented darkening during drying. It was found that various types of pre-treatment do not affect the duration of drying of zucchini, which was, on average, 7 hours. Microwave treatment reduced humidity to 3.4%, citric acid – to 3.6%, saline solution – to 4.6%, while complex treatment did not affect the reduction in moisture content of the dry product and, in general, the duration of drying. As a result of the microbiological assessment, it was noted that the amount of MaFAnM and mold fungi were within acceptable imits, and the growth of coliform bacteria was absent, which corresponded to the indicators of regulatory documents.

Rebaudioside D decreases adiposity and hepatic lipid accumulation in a mouse model of obesity

Overconsumption of added sugars has been pointed out as a major culprit in the increasing rates of obesity worldwide, contributing to the rising popularity of non-caloric sweeteners. In order to satisfy the growing demand, industrial efforts have been made to purify the sweet-tasting molecules found in the natural sweetener stevia, which are characterized by a sweet taste free of unpleasant aftertaste. Although the use of artificial sweeteners has raised many concerns regarding metabolic health, the impact of purified stevia components on the latter remains poorly studied. The objective of this project was to evaluate the impact of two purified sweet-tasting components of stevia, rebaudioside A and D (RebA and RebD), on the development of obesity, insulin resistance, hepatic health, bile acid profile, and gut microbiota in a mouse model of diet-induced obesity. Male C57BL/6 J mice were fed an obesogenic high-fat/high-sucrose (HFHS) diet and orally treated with 50 mg/kg of RebA, RebD or vehicle (water) for 12 weeks. An additional group of chow-fed mice treated with the vehicle was included as a healthy reference. At weeks 10 and 12, insulin and oral glucose tolerance tests were performed. Liver lipids content was analyzed. Whole-genome shotgun sequencing was performed to profile the gut microbiota. Bile acids were measured in the feces, plasma, and liver. Liver lipid content and gene expression were analyzed. As compared to the HFHS-vehicle treatment group, mice administered RebD showed a reduced weight gain, as evidenced by decreased visceral adipose tissue weight. Liver triglycerides and cholesterol from RebD-treated mice were lower and lipid peroxidation was decreased. Interestingly, administration of RebD was associated with a significant enrichment of Faecalibaculum rodentium in the gut microbiota and an increased secondary bile acid metabolism. Moreover, RebD decreased the level of lipopolysaccharide-binding protein (LBP). Neither RebA nor RebD treatments were found to impact glucose homeostasis. The daily consumption of two stevia components has no detrimental effects on metabolic health. In contrast, RebD treatment was found to reduce adiposity, alleviate hepatic steatosis and lipid peroxidation, and decrease LBP, a marker of metabolic endotoxemia in a mouse model of diet-induced obesity.

Technological Advancement in ω-3 fatty acids: its Therapeutic Functions and Novel Delivery Strategies.

Being an important dietary component, omega-3 (ω-3) fatty acids are essential polyunsaturated fatty acids, which plays a crucial role in normal growth and development of an individual. ω-3 fatty acids have been reported to possess therapeutic activities against several diseases, including cardiovascular, neurological and cancer, etc. Due to unsaturation ω-3 fatty acids are highly reactive and prone oxidation, which is biggest hurdle in its administration, as oxidation produces foul smell and reduces it therapeutic efficacy. Although numerous supplementation strategies have been developed to enhance its bioavailability, targeted drug delivery and maximized therapeutic potential, the rate of compliance is low due to difficulty in swallowing and unpleasant aftertaste. To cope with these problems, several novel drug delivery approaches have been developed, that may be used as an alternative to enhance effectiveness of ω-3 when administered alone or in combination therapy. This review focuses on the how the novel drug delivery approaches are used to overcome the ω-3 stability issues and how to maximize is therapeutic activity.

Antibacterial Activity of Synbiotic Yoghurt Peel Extract of Red Dragon Fruit (Hylocereus polyrhizus) Evaporation with Honey

Synbiotic yogurt contains both probiotics and prebiotics. The peel of red dragon fruit contains 10.79% pectin, which can be used as a prebiotic. Red dragon fruit peel synbiotic yoghurt has an unpleasant aftertaste. Honey can enhance the functional properties of dragon fruit peel synbiotic yogurt. Yogurt with the addition of prebiotics can increased the functional properties of probiotic yogurt and increase the viability of bacteria the digestive tract. The purpose of this study was to determine the antibacterial activity of synbiotic yogurt with evaporated red dragon fruit peel extract and honey. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is 3-month-old male 15 white rats (Rattus norvegicus) weighing between 150-180 g and divided into 3 groups, probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. Animals were given probiotic yogurt (P0), 20% red dragon fruit peel extract synbiotic yogurt (P1), and 20% red dragon fruit peel extract synbiotic yogurt with 2% honey sweetener (P2). The duration of experimenting is 30 days. Afterward, white rats will be dissected and the faeces in the ileum will be taken for testing. The data obtained were analyzed using descriptive qualitative. The results showed that P0 did decrease coliform and Enterococcus spp but increase total bacteria, mold and yeast, and Escherichia coli. The addition of evaporated red dragon fruit peel extract in synbiotic yogurt (P1) did decrease total bacteria, coliform, and Enterococcus spp but increase in mold and yeast and Escherichia coli. The addition of honey (P2) did decrease total decrease, mold and yeast, and Enterococcus spp but increase Escherichia coli. The addition of honey to the synbiotic yogurt of red dragon fruit peel extract can affect the total number of bacteria, mold and yeast, coliform, Escherichia coli, and Enterococcus spp.

Emulsion Properties of Synbiotic Yoghurt Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) Evaporation with Honey

Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional properties of dragon fruit peel synbiotic yogurt. The purpose of this study was to determine the emulsion of synbiotic yogurt with evaporated red dragon fruit peel extract and honey sweetener. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 2% honey, with 3 replications (v/v).The data obtained were analyzed using analysis of variance (ANOVA), if the test results showed a difference, then the Duncan test (DMRT) was carried out. The results showed that adding evaporated red dragon fruit peel extract and honey sweetener to synbiotic yogurt did not result in a significant difference (P>0.05) in emulsion stability or yogurt turbidity but did result in a significant difference (P>0.05) in emulsion activity. It was concluded that the evaporation of red dragon fruit peel extract with honey sweetener affected the emulsion properties.

Optimization of encapsulation of stevia glycosides through electrospraying and spray drying

Stevia rebaudiana represents a promising, natural sweetener. Stevia's sweet ingredients are called steviol glycosides and although they are absolutely safe for consumption, their bitter and metallic aftertaste acts as inhibitory agent for the widespread use of the sweetener. In this study, two encapsulation methods, spray drying and electrohydrodynamic method (electrospraying) were applied in Stevia in order to improve its quality and limit the unpleasant aftertaste of its glycosides. Maltodextrin-inulin (50:50) at concentrations of 5 and 10% for spray drying and zein at concentrations of 10 and 15% for electrospraying were used as matrices. Various operating parameters were examined during each method and their effect on the quality of the produced structures was evaluated so that the encapsulation process is optimised. HPLC showed that spray drying showed satisfactory encapsulation efficiency with a maximum value of 66.37%, while electrospraying achieved 67.47% as the best yield. SEM analysis of electrosprayed and spray dried products showed spherical particles with mean diameters of 1.35 μm and 6.02 μm, respectively. DSC analysis demonstrated that glass transition temperature ( T g ) of the encapsulated structures was lower than that of the pure matrices and was highly affected by the process conditions. The encapsulation of stevia by both techniques and the development of no chemical bonds between the matrices and stevia glycosides were confirmed in the ATR-FTIR spectra of the encapsulated particles. The success of stevia glycosides encapsulation by electrospraying and spray drying is a possible alternative to masking Stevia's bitter taste and finally to its introduction into innovative products. • The encapsulation of steviol glycosides into the polymer matrices is successful. • The operating parameters significantly affect the particle size and EE. • Spray drying using maltodextrin: inulin results in EE of 73.81%. • Electrospraying using zein achieves slightly higher EE equal to 75.87%. • The produced particles can be used as functional ingredient for food systems.

Научное обоснование использования имитационного шпика при производстве рыбных полуфабрикатов

Fish products play an essential role in ensuring food security as one of the most important components 
 of human nutrition. Irreplaceability and special value of fish is determined by its well-balanced chemical composition. First of all, it is a source of complete protein. Currently, aquaculture is one of the fastest growing areas of bioresources development. Carp is the main object of pond fish farming in the Kaliningrad region. Processing carp with good rheological properties will have a great practical importance in the production of minced fish and its further use in semi-finished products and culinary products. One of the promising areas for the growth of processing technologies is manufacturing products ready for consumption, that is why the development of technology for semi-finished fish products from carp is very promising. Fish wastes processing has also been widely developed and used in the produc-tion of various food products. There are presented the results of determining the shelf life of semi-finished fish products (sausages) with and without fat substitute based on the sanitary-microbiological and organoleptic studies using the developed method and a 5-point scale. It has been proposed to replace pork fat by the fat substitute, according to the recipe developed by the authors. The obtained fat substitute based on sodium alginate does not melt during heat treatment and does not create an unpleasant aftertaste. At the same time, its cost is much lower than that of pork. The effect of fat substitute on organoleptic, physico-chemical (MRC) and structural-mechanical parameters (YPV) is shown. The project design documents (TC, TI) have been developed.

Enzymatic hydrolyzation of mogrosides in Luo Han Guo extract by NKA-adsorbed snailase improves its sensory profile

Extracts of Siraitia grosvenorii (Swingle), in Chinese known as Luo Han Guo (LHG), is authorized for use as a natural sweetener. LHG is rich in mogroside V that contains five glucoses, but also contains mogroside IIIE and analogues with fewer than three glucose units that cause an unpleasant aftertaste, limiting the use of the extract. Snailase was applied here to convert mogroside V in LHG extract in favor of siamenoside I formation, the sweetest mogroside with a taste similar to sucrose. For application, snailase was immobilized by adsorption to NKA (a macroporous resin), resulting in 10.9 U per g of adsorbed protein. Reuse of the NKA-adsorbed snailase was demonstrated for four cycles, and a continuous production of improved LHG extract at a 0.5 L scale had a productivity of 68.4 g/(L⋅day). The resulting product containing over 50% siamenoside I displayed an improved taste profile with satisfying safety toward HEK293T cells.

STUDY OF THE QUALITY OF QUINOA GRAIN DURING STORAGE

The paper presents data on the useful properties of quinoa seeds, which are rapidly gaining popularity due to their rich chemical composition. The results of studying the changes in the organoleptic, chemical, and microbiological characteristics of quinoa grain during storage under different conditions are presented. The quinoa seeds considered in the research were stored for 12 months at the temperature +(5–30)°С and relative humidity 20–80%. It has been shown that after storing the quinoa seeds for 12 months at +(5–30)°C, their organoleptic characteristics changed: a noticeable rancid and unpleasant aftertaste appeared, accompanied by a foreign smell and a slight change in the colour. When the quinoa grain was stored at +5°С, its acidity remained within the standards of good grain quality throughout the whole storage period. At +15°C, the acidity remained normal for up to 9 months of storage, and at +30°C, up to 6 months. Analysis of the obtained results on the microbiological characteristics has shown that the predominant component of the bacterial microflora of quinoa grain (70.5%) is non-spore-forming bacterium Erwinia herbicola, a representative of the epiphytic microflora. The micromycetes found are mould fungi of the genus Aspergillus and field fungi of the genus Mucor. It has been shown that when quinoa grain is stored at +(5–30)°С, the vital activity of microorganisms is significantly reduced, the development of bacteria and even moulds is retarded, which has a positive effect on maintaining the grain quality. The studies have made it possible to recommend storing quinoa grain for up to 12 months at +5°C, up to 9 months at +15°C, and not more than 6 months at +30°C.

THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD

Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittleness of the bread. Besides, it also causes a decrease in lactic acid levels and bread expansion volume which makes the bread taste less sour. The results of the organoleptic analysis showed that sourdough with a concentration of 25% rice bran flour was the most preferred bread, as it is less sweet, without sour and bitter taste and a little bit salty. Moreover, it has a less unpleasant aftertaste, non-sour aroma, brown colour and it is not too soft in texture.

Solid phase wax coating of N-acetylcysteine (NAC) to decrease its solubility profile as a ready to mix supplement.

N-Acetylcysteine (NAC) has health benefits attributed to its antioxidant properties and disulfide bond cleavage ability. Unfortunately, solutions of NAC are acidic with an undesirable taste and an unpleasant aftertaste. A method for slowing NAC release in water was developed using a solid phase wax coating. A coating of natural waxes, using food grade corn oil as the solvent and surfactants to facilitate the wax coating on the particles was used to decrease the solubility of NAC powder, crystals, and granules in water. A high NAC loading, between 55 and 91% for NAC granules and NAC crystals, was achieved as measured using LC-MS. The NAC wax-coated particles were fully characterized, and microscopy and SEM images revealed the shape, morphology, and size of the particles. Conductometry was used to study NAC release profile in water from wax-coated particles and the results indicate that solid phase wax coatings slowed the release of NAC into water.

Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides

Steviol glycosides are the intensely sweet components of extracts from Stevia rebaudiana. These molecules comprise an invariant steviol aglycone decorated with variable glycans and could widely serve as a low-calorie sweetener. However, the most desirable steviol glycosides Reb D and Reb M, devoid of unpleasant aftertaste, are naturally produced only in trace amounts due to low levels of specific β (1–2) glucosylation in Stevia. Here, we report the biochemical and structural characterization of OsUGT91C1, a glycosyltransferase from Oryza sativa, which is efficient at catalyzing β (1–2) glucosylation. The enzyme’s ability to bind steviol glycoside substrate in three modes underlies its flexibility to catalyze β (1–2) glucosylation in two distinct orientations as well as β (1–6) glucosylation. Guided by the structural insights, we engineer this enzyme to enhance the desirable β (1–2) glucosylation, eliminate β (1–6) glucosylation, and obtain a promising catalyst for the industrial production of naturally rare but palatable steviol glycosides.

Introduction of Probiotic Type of Yogurt for the Treatment of Dysbiosis of Patients with Lymphogranulomatosis Under Polychemotherapy by BEACOPP‑II Protocol

The efficacy of using probiotic preparations of the yogurt type was studied in 136 patients with lymphogranulomatosis, suffering from intestinal dysbiosis while taking antibiotic therapy and polychemotherapy (BEACOPP-II protocol). It was found that probiotics of this type are highly effective for the treatment of dysbiotic disorders of the intestines in cancer and hematological patients. Their use significantly reduces the risk of complications such as an unpleasant aftertaste in the mouth, belching, heartburn, diarrhea, constipation, flatulence, discomfort or periodic abdominal pain. It is recommended that prolonged therapy with a probiotic of the yogurt type be used in these groups of patients.

Potential of quinoa in the development of fermented spoonable vegan products

The aim of this work was to study the potential of two quinoa varieties, Pasankalla (PK), and Rosada de Huancayo (RH), in developing fermented spoonable vegan products. The quinoa flours were fermented by a candidate probiotic Lactobacillus plantarum Q823. Then, two experimental products were developed by flavoring fermented PK flours with date (QD) and fermented RH flour with bilberry and banana (QBB). The nutritional composition, storage time, and sensory properties (the check-all-that-apply method) of QD and QBB were assessed in relation to four commercial vegan fermented snack products. The functionality of L. plantarum Q823 fermentation was demonstrated by high viable lactic acid bacteria counts (log cfu −1 9) of QD and QBB during the 28-day storage compared to commercial products (log cfu −1 <1–8.2 ± 0.04) at the time of purchase. The nutritional composition of QD and QBB was equal or superior to commercial products. Consumers (n = 66) regarded quinoa products as “novel”, “healthy”, and “high in fiber”. However, the quinoa products were also characterized to have an unpleasant aftertaste and “sandy” mouthfeel. To conclude, quinoa has potential in fermented spoonable vegan products, as clearly demonstrated by the successful fermentation process and high lactic acid bacteria viable counts required for probiotic products.

Efficacy and safety of the drug Octofactor in prophylactic treatment in patients with severe haemophilia A

Relevance.The development of a new recombinant blood coagulation factor VIII preparation is a promising step towards optimizing the treatment of hemophilia A. An introduction of a new medication into clinical practice precedes a clinical trials to evaluate the efficacy and safety.Materials and methods.The efficacy and safety of the domestic recombinant B-domain deleted blood coagulation factor VIII (FVIII) (moroctocog alfa, Octofactor®, JSC “GENERIUM”) were studied in the preventive treatment of 31 patients aged 21 to 52 years with severe haemophilia A. The Octofactor was administered in doses of 40 ± 5 IU/kg 3 times per week at intervals of at least 48 hours for 21 ± 1 weeks.Results.The efficacy of therapy was evaluated in 30 patients, since 1 patient refused to participate in the trial after the first injection of the study medication. There were registered 43 episodes of bleeding among 11 patients in the course of the preventive treatment with Octofactor. The average number of bleeding episodes was 1.4 ± 2.58. There were 43 bleeding episodes, 9 (20.9 %) of them were posttraumatic, 34 (79.1 %) of them were spontaneous. The average number of the spontaneous bleeding episodes (a major criterion of the efficacy) was 1.13 ± 2.19, which showed a low incidence of exacerbations of the hemorrhagic syndrome in the course of preventive treatment with Octofactor. Among all registered bleeding episodes there were 6 (14 %) mild episodes, 37 (86 %) moderate episodes. Among all spontaneous bleedings there were 6 mild episodes (17.6 %), 28 (82.4 %) moderate episodes. All posttraumatic bleedings were moderate. The vast majority (36, or 83.7 %) of bleeding episodes were stopped with administration of the Octofactor. The average number of administrations of the Octofactor for arresting 1 bleeding episode was 1.2 ± 0.56, for 1 spontaneous bleeding episode – 1.2 ± 0.59. On average, it was required to administer 3534.9 ± 2329.02 IU of the Octofactor to stop 1 episode of bleeding. In the vast majority of patients with severe hemophilia A (83.3–86.7 %), the remaining activity FVIII was 1 % or more after the administration of the Octofactor in 48 hours. The total amount of the Octofactor, introduced for the prevention of bleeding, was 6,107,000 IU, to stop bleeding – 152,000 IU. The safety of therapy was evaluated in 31 patients. There were recorded 25 adverse events (AE) in 17 patients. Among them the laboratory ones prevailed in 23 (92 %) cases, which is not associated with the use of the trial medication. There were noted nausea and an unpleasant aftertaste in the mouth in 1 patient during the first administration of the Octofactor, and therefore he refused to continue to participate in the trial. Causality 2 AE with the study drug was regarded as definite. Such AE are expected and described in the instructions to the preparation. All AE were not serious and mild and resolved without outcomes. There were no presented thromboembolic events and immunogenic reactions.Conclusions.The obtained data testify to the efficacy and safety of the Octofactor both for preventive measures and for stopping bleeding in adult patients with severe hemophilia A.

El Conciliarismo en España

Studies on the history of Conciliarism, begun in the last decades of the nineteenth century, were intensilied after 1950, especially during the Second Vatican Council. On the occasion of the sixth centenary of the Western Schism (1378-1417), the subject again came to the fore-front. The present work is an attempt to offer a panoramic vision of the development of Conciliarism in Spain. Spaniards did not take part in the preparations (XII-XIV centuries) for the Council of Constance nor in its formulation. None of their representatives expressed conciliar ideas in the assembly and all of them became members of the Council, after the crystalization of the conciliary theory in the decree "Haec sancta" of the fifth session. (4-6-15). In the Council of Pavia-Siena, the Castilians defended the pontifical prerogatives, while those from Aragon fought in the opposite camp for political reasons. Guillermo Armengol, ambassador of Alfonso V, The Magnanimous, bitterly attacked conciliarism and even sought the deposal of Martin V and the election of a new pope favourable to the interests of Aragon in Naples, all to no elect. The arrival of the idea of conciliarism in Spain came late, it seems. Even as late as 1426 Juan de Segovia defended the most extreme theory of papal absolutism. Almost all the Spaniards who went to Basle, let themselves be led on, more or less intensely, by the new ideas. But the division came about rapidly. Juan de Torquemada and Juan de Palomar, after some flirtation with conciliarism, wente over to the pontifical party and energetically defended the rights of the Roman primacy. On the opposite side the figure of Juan Alfonso de Segovia stands out, the most important Spanish ideologist. His thinking was in constant evolution. No less radical was the Bishop of Hebron, Bartolomé de Pelegrin, O.F.M., and his fellow Franciscan Master Andrés de Malvenda and Francisco de Fuxe. The majority of the rest of the Castilians professed a moderate conciliarism, such as the Bishops Alfonso de Cartagena, Alvaro de Isorna and Juan González. Cardinal Cervantes changed his ideas many times. Alfonso Fernández of Madrigal referred to as the Toasted, whose presence at the Council of Basle we cannot be absolutely certain of, was a staunch conciliarist but he did not propose new ideas. Juan Alfonso Mella and Rodrigo Sánchez de Arévalo did not seem to have been affected by conciliarism at least not during any length of time. The majority of his activity was dedicated to the defense of the Roman primacy. But the most outstanding champion of the papacy was Cardenal Juan de Torquemada. However, not even he was completely free of the conciliarist virus, nor was Juan de Palomar. On the other hand Bernardo Serra, Jorge de Ornos and Jorge Bardaxi were always conciliarists, the ideas of the last two mentioned were of a radical nature. With the Council of Basle over and the triumph of pontifical primacy assured, conciliarism decayed rapidly. Pedro de Osma was the only important figure who mantained some of his ideas. In Francisco de Vitoria can be detected some unpleasant aftertaste of conciliarism, as well as in his school, although this decreased with time. The Franciscan Antonio de Cordoba was neither papist nor conciliarist. Rather he tried to find a balance between the traditional antagonistic positions.

Investigation of the mobility of water molecules in products with foam structure and high iodine content

The object of research is foam structures enriched with iodine. The problem of addition of iodine into these objects, which are developed on the basis of kelp use, is that its use gives the products an unpleasant aftertaste that reduced their organoleptic characteristics.A method for enriching the foam structures is proposed by using an elamin that has a neutral taste and eliminates the noted drawback. Technologically, the addition of the elamin is carried out by means of its preliminary steaming. Using this approach, foams with high structural and mechanical properties are obtained. For example, the foam-forming ability of the studied sample, to which the elamin is added in the steamed state, is 10-20% higher than the control. The result is achieved due to the presence of sodium alginate salts in the elamin, which can adsorb water and exhibit the properties of the thickener and foam stabilizer. This effect is confirmed by studying the spin-spin relaxation time Т2 by nuclear magnetic resonance.The obtained results allow to create food products enriched with iodine in a concentration of 42–52 μg per 100 g of product. These products can correct the iodine content in the human body in quantities that correspond to the current trends in the norms of rational nutrition. Thus, with the use of the recommended product rate (100 g), the human body is provided with 42–52 μg of iodine, which corresponds to 28–35 % of the daily iodine requirement for an adult and 56–69 % for school-age children.